Pierna de carnero
Instructions
With a knife make 8-9 incisions in the meat and insert a piece of garlic in each slit.
Put the meat in a saucepan, add the vinegar, olives, onion, carrot, beet, parsley, sugar, salt, oregano and pepper.
Marinate in the refrigerator for 24 hours, stirring occasionally.
Remove the meat from the Pan, remove the fat and bake at 180 degrees for 2-3 hours.
After cooking let stand in oven for 15 minutes.
Bring to a boil the marinade previously discarded, cover and cook slowly for 10-15 minutes until the vegetables are tender.
Pour this gravy over the meat and serve.
Ingredients and dosing for 4 persons
- 2000 g of thigh bone-in lamb cut into pieces
- 3 cloves of chopped garlic
- 1 cup of white wine vinegar
- 1/2 cup of green olives in olive oil
- 1/2 cup of chopped onion
- 1/2 cup of chopped carrot
- 1 small turnip peeled and cut
- 1/4 cup of chopped parsley
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of crushed dry oregano
- 1 toe of pepper